Ureokmaeuntang || Spicy Rockfish Stew, 鲜辣石斑鱼汤, 鮮辣石斑魚湯, クロソイの辛味スープ, 우럭매운탕 2

Ureokmaeuntang is a popular Korean seafood stew known for its spicy and flavorful broth. It’s a perfect dish for a cold winter day or a comforting meal any time of year.

Key Ingredients:

• Rockfish: A white, flaky fish that is commonly used in Korean cuisine.
• Gochugaru: Korean chili powder, which provides the heat and flavor.
• Vegetables: Typically includes onions, green onions, and sometimes mushrooms.
• Seasonings: Soy sauce, garlic, ginger, and other spices.

How to Make Ureokmaeuntang:

1. Prepare the Fish: Clean and cut the rockfish into bite-sized pieces.
2. Season the Fish: Marinate the fish with soy sauce, garlic, and ginger.
3. Prepare the Broth: Boil water in a pot and add gochugaru, garlic, ginger, and other seasonings.
4. Add the Fish and Vegetables: Add the marinated rockfish and vegetables to the broth.
5. Simmer: Simmer the soup until the fish is cooked through and the flavors are well-combined.

Tips for the Best Ureokmaeuntang:

• Choose Fresh Fish: Fresh rockfish will result in a more flavorful and tender stew.
• Adjust the Spice Level: Add more or less gochugaru to suit your taste.
• Serve Hot: Serve the soup hot with rice.